Sherry Chicken and Mushrooms

Sherry Chicken and Mushrooms

6
ALISA 1

"This recipe was a favorite in my household growing up and is now one of my kids' favorite meals. It's easy and quick."

Ingredients

50 m {{adjustedServings}} servings 335 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Season chicken with salt, pepper, and garlic powder.
  2. Heat butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. Remove chicken from skillet.
  3. Cook and stir onion and mushrooms in the same skillet; add olive oil. Cook until onion and mushrooms are slightly tender, 5 to 10 minutes. Pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
  4. Return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. Spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. Remove skillet from heat; cover skillet until cheese melts, about 5 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

We loved this chicken! I halved it (just two of us), and I used sherry rather than cream sherry---otherwise all the same. This is easy, delicious, and definitely a repeater! Thanks for this r...

To those of you who aren't sure what cream sherry is it's a heavier, sweetened version of regular sherry. Very good.

My family loves this dish. I use a cup of the sherry rather than open a can of broth for a half cup. Always have to make an extra pan of the onions and mushrooms so there's enough to go aroun...